Buffalo Chicken Hot Pockets
Buffalo Chicken Hot Pockets
Ingredients
For the Dough
- 500 grams self-rising flour
- 520 grams Greek yogurt, 0% fat
- 1 tablespoon garlic salt
- 1 tablespoon Italian seasoning
For the Buffalo Chicken Filling
- 40 ounces chicken breast
- 1/2 tablespoon garlic salt
- 1/2 tablespoon smoked paprika
- 2 tablespoons ranch seasoning
- 1/2 tablespoon black pepper
- 4 tablespoons tomato salsa
- 1 cup white onions, diced
- 1/2 cup buffalo sauce
- 3 1/2 cups fat free mozzarella
- 10 grams fresh chives
For the High Protein Buffalo Sauce
- 1 1/2 cups cottage cheese
- 2 ounces cream cheese, 1/3 fat
- 1/2 tablespoon garlic salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon onion powder
- 1/2 cup buffalo sauce
- 1/4 cup fat free milk
Instructions
- 1
Combine 500 grams of self-rising flour, 520 grams of 0% fat Greek yogurt, 1 tablespoon of garlic salt, and 1 tablespoon of Italian seasoning in a large bowl. Mix until a cohesive dough forms.
⏱️ 10 min
- 2
Cook the 40 ounces of chicken breast. Once cooked, shred or dice the chicken.
⏱️ 15 min
- 3
Season the cooked chicken with 1/2 tablespoon of garlic salt, 1/2 tablespoon of smoked paprika, 2 tablespoons of ranch seasoning, and 1/2 tablespoon of black pepper. Mix well to coat the chicken.
⏱️ 5 min
- 4
Add 4 tablespoons of tomato salsa, 1 cup of diced white onions, 1/2 cup of buffalo sauce, 3 1/2 cups of fat free mozzarella, and 10 grams of fresh chives to the seasoned chicken. Mix all ingredients together thoroughly to create the buffalo chicken filling.
⏱️ 10 min
- 5
In a blender, combine 1 1/2 cups of cottage cheese, 2 ounces of 1/3 fat cream cheese, 1/2 tablespoon of garlic salt, 1/2 tablespoon of black pepper, 1/2 tablespoon of onion powder, 1/2 cup of buffalo sauce, and 1/4 cup of fat free milk. Blend until the sauce is completely smooth.
⏱️ 5 min
- 6
Divide the prepared dough into 10 equal portions. On a lightly floured surface, roll out each dough portion into a flat, oval or rectangular sheet.
⏱️ 10 min
- 7
Place an equal amount of the buffalo chicken filling onto one half of each rolled-out dough sheet. Do not overfill.
⏱️ 5 min
- 8
Fold the other half of the dough over the filling to create a pocket. Press firmly along the edges to seal the hot pockets, using a fork to crimp the edges if desired.
⏱️ 5 min
- 9
Preheat your air fryer to 375°F (190°C). Place the hot pockets in the air fryer basket in a single layer, ensuring not to overcrowd. You may need to cook them in batches.
⏱️ 2 min•🌡️ 375
- 10
Cook the hot pockets in the air fryer for 10-12 minutes, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 12 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Hot Pockets
For the Dough
- 500 grams self-rising flour
- 520 grams Greek yogurt, 0% fat
- 1 tablespoon garlic salt
- 1 tablespoon Italian seasoning
For the Buffalo Chicken Filling
- 40 ounces chicken breast
- 1/2 tablespoon garlic salt
- 1/2 tablespoon smoked paprika
- 2 tablespoons ranch seasoning
- 1/2 tablespoon black pepper
- 4 tablespoons tomato salsa
- 1 cup white onions, diced
- 1/2 cup buffalo sauce
- 3 1/2 cups fat free mozzarella
- 10 grams fresh chives
For the High Protein Buffalo Sauce
- 1 1/2 cups cottage cheese
- 2 ounces cream cheese, 1/3 fat
- 1/2 tablespoon garlic salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon onion powder
- 1/2 cup buffalo sauce
- 1/4 cup fat free milk
Instructions
- 1
Combine 500 grams of self-rising flour, 520 grams of 0% fat Greek yogurt, 1 tablespoon of garlic salt, and 1 tablespoon of Italian seasoning in a large bowl. Mix until a cohesive dough forms.
⏱️ 10 min - 2
Cook the 40 ounces of chicken breast. Once cooked, shred or dice the chicken.
⏱️ 15 min - 3
Season the cooked chicken with 1/2 tablespoon of garlic salt, 1/2 tablespoon of smoked paprika, 2 tablespoons of ranch seasoning, and 1/2 tablespoon of black pepper. Mix well to coat the chicken.
⏱️ 5 min - 4
Add 4 tablespoons of tomato salsa, 1 cup of diced white onions, 1/2 cup of buffalo sauce, 3 1/2 cups of fat free mozzarella, and 10 grams of fresh chives to the seasoned chicken. Mix all ingredients together thoroughly to create the buffalo chicken filling.
⏱️ 10 min - 5
In a blender, combine 1 1/2 cups of cottage cheese, 2 ounces of 1/3 fat cream cheese, 1/2 tablespoon of garlic salt, 1/2 tablespoon of black pepper, 1/2 tablespoon of onion powder, 1/2 cup of buffalo sauce, and 1/4 cup of fat free milk. Blend until the sauce is completely smooth.
⏱️ 5 min - 6
Divide the prepared dough into 10 equal portions. On a lightly floured surface, roll out each dough portion into a flat, oval or rectangular sheet.
⏱️ 10 min - 7
Place an equal amount of the buffalo chicken filling onto one half of each rolled-out dough sheet. Do not overfill.
⏱️ 5 min - 8
Fold the other half of the dough over the filling to create a pocket. Press firmly along the edges to seal the hot pockets, using a fork to crimp the edges if desired.
⏱️ 5 min - 9
Preheat your air fryer to 375°F (190°C). Place the hot pockets in the air fryer basket in a single layer, ensuring not to overcrowd. You may need to cook them in batches.
⏱️ 2 min•🌡️ 375 - 10
Cook the hot pockets in the air fryer for 10-12 minutes, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 12 min•🌡️ 375